A "less is more" approach to plating

Buying food for the reception can get costly, but luckily having LESS food on a place is in style!  This new plating style allows chefs to show their skills not only in taste, but preparation and plating.  This will also make your event stand out and seem more unique and special!  And, its also a little green 'friendlier' to have smaller portions of food.

(1st photo courtesy of Colin Cowie & the recipe for the Creme Brulee Stuffed Pears, as pictured above)
(2nd photo courtesy of Chef Gui Blog, he also offers tips on choosing the correct plate for the dish)


Planning a party? Colin shares the tips of DIY plating:

"You can frame any appetizer, salad, or main course with a “confetti” of the following:


•Minced herbs such as chervil, Italian parsley, or chives
•Finely cubed peeled tomatoes and torn ribbons of basil
•Chopped red onion
•Cracked pepper

For dessert, plates can be decorated with the following:
•Powdered sugar
•Cocoa powder
•Finely ground coffee
•Fruit coulis
•Fresh fruits
•Shaved chocolate"

Get creative! I'd like to add my favorite, chocolate sauce.  I find it best to rim martini glasses with it when making chocolate martini's! An easy touch for an impressive looking drink every time!

Love always,

Lauren